mediterranean · lunch

Winter Vegetable Minestrone Soup

Name: Winter Vegetable Minestrone Soup
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 1 White Onion; 3 cloves garlic; 3 cups Butternut Squash (cubed); 1 Zucchini; 1 Carrot; 2 tsp Dried Oregano; 2 cans cannellini Beans; 2 (14oz) cans Diced Tomatoes; 8 cups Vegetable Stock; 2 tbsp Tomato Puree; 2 cups Dry Fusilli Pasta

“Winter Vegetable Minestrone Soup might be just the Mediterranean recipe you are searching for. This recipe makes 6 servings with 333 calories, 16g of protein, and 1g of fat each. For $1.84 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of onion, fusilli pasta, tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. It works best as a main course, and is done in about 50 minutes. This recipe is liked by 1 foodies and cooks. It will be a hit at your Autumn event. It is brought to you by Foodista. It is a good option if you're following a dairy free diet. With a spoonacular score of 90%, this dish is outstanding. Winter Minestrone Soup, Winter Minestrone Soup, and Winter Minestrone Soup are very similar to this recipe.”

total: 50 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Onion1
Garlic3 cloves
Butternut squashcubed3 cups
Zucchini1
Carrot1
Oregano2 tsp
Cannellini beans2 can
Tomatoes28 oz
Vegetable stock8 cups
Tomato puree2 tbsp
Fusilli pasta2 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 50 min

1
Dice the onion and mince the garlic. Dice all the other vegetables into 1 inch cubes.
2
Heat about 1 tbsp olive oil in the bottom of a large stock pot. Fry the onion for 2-3 minutes until slightly translucent, add the garlic and cook for a further one minute.
3
Add the rest of the cubed vegetables with the oregano, and stir so everything is coated.

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